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The following lists the key subject areas for this British Standards module.
Click the links to view the associated British Standards for each area.

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Food technology ( Module 37 ) >

Butter, Food technology ( Module 37 )
BS 3633:Part 1:1969Specification for cheese-pressing moulds. Rectangular moulds
BS 3633:Part 2:1963Specification for cheese-pressing moulds. Circular moulds
BS 4020:1974Methods for the estimation and differentiation of nisin in processed cheese
BS 5086-1:1984Analysis of butter. General introduction including preparation of samples
BS 5086-3:1984Analysis of butter. Method for determination of water content (routine method)
BS 5086-4:1985Analysis of butter. Method for determination of salt content (reference method)
BS 5086-5:1998* ISO 1738:1997Analysis of butter. Method for determination of salt content
BS 5086-6:1992* ISO 1740:1991Analysis of butter. Method for determination of fat acidity and free fatty acids in the fat of butter and milk fat products (reference method)
BS 5086-7:1991Analysis of butter. Method for determination of pH of butter serum
BS 5086:Part 2:1984* ISO 3727-1977Analysis of butter. Method for determination of water, solids-not-fat and fat contents (reference method)
BS 5086:Part 5:1984Analysis of butter. Method for determination of salt content (routine method)
BS EN ISO 17189:2003Butter, edible oil emulsions and spreadable fats. Determination of fat content (Reference method)
BS EN ISO 3727-1:2002Butter. Determination of moisture, non-fat solids and fat contents. Determination of moisture content (Reference method)
BS EN ISO 3727-2:2002Butter. Determination of moisture, non-fat solids and fat contents. Determination of non-fat solids content (Reference method)
BS EN ISO 3727-3:2003Butter. Determination of moisture, non-fat solids and fat contents. Calculation of fat content
BS EN ISO 3727:1995Butter. Determination of water, solids-not-fat and fat contents on the same test portion (reference method)
BS ISO 15648:2004Butter. Determination of salt content. Potentiometric method
BS ISO 16305:2005Butter. Determination of firmness
BS ISO 1738:2004Butter. Determination of salt content
BS ISO 1739:2006Butter. Determination of the refractive index of the fat (reference method)
BS ISO 7238:2004Butter. Determination of pH of the serum. Potentiometric method
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